The Pioneer Woman Tasty Kitchen
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Winter Vegetarian Stew with Edamame and Toasted Almonds

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Level: Intermediate

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Description

An array of colorful winter vegetables with a touch of honey and fresh orange juice. Served on a bed of protein packed quinoa and topped with toasted almonds.

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1  Yellow Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 pound Butternut Squash, Peeled And Cubed
  • 4  Red Skinned Potatoes, Washed And Cubed
  • 1  Turnip, Peeled And Cubed
  • 1 teaspoon Cumin
  • ½ teaspoons Nutmeg
  • 2 cups Vegetable Broth
  • 1 can (14 Oz. Size) Diced Tomatoes
  • 2 Tablespoons Honey
  • ½ cups Orange Juice
  • 4 cups Kale, Chopped
  • 1 cup Shelled Edamame
  • Salt And Pepper, to taste
  • 4 cups Cooked Quinoa
  • Slivered Almonds And Goat Cheese, Optional For Garnish

Preparation

In a large saucepan heat oil and butter on medium. Once heated add onion and garlic. Cook until onion is translucent. Add squash, potatoes, turnip, cumin and nutmeg. Cook and stir for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil then reduce heat, cover the pot and simmer for 20-30 minutes. Be sure all vegetables are tender when pierced with a fork.

Then stir in kale and edamame. Cook until kale has wilted slightly. Salt and pepper to taste.

Serve over cooked quinoa. Garnish with almonds and goat cheese if desired.

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